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New England Clam Chowder

New England Clam Chowder Recipe

Warm, creamy, and full of tender clams, New England Clam Chowder is a classic comfort food that’s perfect for chilly days. This hearty soup combines fresh clams with potatoes, onions, and celery, all in a rich, creamy broth that’s both savory and satisfying. Serve it with some crusty bread or oyster crackers, and you’ve got a bowl of pure comfort. Whether you’re a fan of traditional coastal flavors or just looking for a hearty soup, this clam chowder will bring a bit of New England right into your kitchen.

Table of Contents

  1. Ingredients
  2. Instructions
  3. Cook Notes & Tips
  4. Recipe Variations
  5. Frequently Asked Questions (FAQs)
  6. Conclusion

Ingredients

  • 4 slices bacon, diced
  • 2 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups clam juice (or seafood stock)
  • 2 cups water
  • 3 medium Yukon gold potatoes, peeled and diced
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • Salt and black pepper, to taste
  • 3 cups heavy cream or half-and-half
  • 3 cans (6.5 oz each) clams, drained and chopped (reserve the juice)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Cook the Bacon
    • In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Use a slotted spoon to transfer the bacon to a plate lined with paper towels, leaving the bacon drippings in the pot.
  2. Sauté Vegetables
    • Add the butter to the pot with the bacon drippings. Once melted, add the chopped onion and diced celery. Cook for about 5-7 minutes, until the vegetables are softened. Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently until fragrant.
  3. Add Flour and Make the Roux
    • Stir in the flour and cook for about 2 minutes, until the flour is lightly browned. This will help thicken the chowder and give it a rich texture.
  4. Add Liquids and Potatoes
    • Gradually whisk in the reserved clam juice, clam juice from the cans, and water, making sure there are no lumps. Add the diced potatoes, bay leaf, thyme, salt, and black pepper. Bring the mixture to a gentle simmer, and let it cook for about 15 minutes, or until the potatoes are tender.
  5. Add Clams and Cream
    • Stir in the heavy cream (or half-and-half) and the chopped clams. Allow the chowder to heat through, but do not let it boil. Simmer gently for another 5-10 minutes to meld the flavors together.
  6. Serve
    • Remove the bay leaf and discard it. Ladle the chowder into bowls, and garnish with the crispy bacon and chopped fresh parsley. Serve with crusty bread or oyster crackers for the perfect New England experience.

Cook Notes & Tips

  • Clams: If you have access to fresh clams, feel free to use them instead of canned. Simply steam them, chop, and use the cooking liquid in place of the canned clam juice.
  • Thickening: For an extra thick chowder, you can mash some of the cooked potatoes before adding the cream.
  • Flavor Tip: Let the chowder sit for a few hours or even overnight before serving. The flavors will meld and deepen, resulting in an even more delicious soup.

Recipe Variations

  • Corn Chowder Twist: Add 1 cup of frozen corn to the soup for a delicious variation that adds sweetness and extra texture.
  • Seafood Chowder: Add other seafood, like shrimp or scallops, along with the clams for a richer, seafood-packed chowder.
  • Herb Lovers: Add a teaspoon of fresh thyme and a sprig of rosemary for extra herbal notes that elevate the flavors of the chowder.

Frequently Asked Questions (FAQs)

Q: Can I make clam chowder ahead of time? A: Yes, clam chowder actually tastes better after sitting for a few hours or overnight, as the flavors have more time to meld together. Reheat gently over low heat to avoid curdling the cream.

Q: Can I freeze clam chowder? A: It’s not recommended to freeze chowder with cream, as the texture may change and become grainy upon thawing. If you want to freeze it, freeze it before adding the cream, then add the cream when reheating.

Q: How long will clam chowder last in the refrigerator? A: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat slowly over low heat, stirring occasionally.

This New England Clam Chowder is the ultimate comfort food, bringing a taste of the coast to your kitchen. With its creamy base, tender clams, and hearty vegetables, it’s perfect for a chilly evening or as a show-stopping first course for a special meal. Simple to make and absolutely delicious, this clam chowder is sure to become a family favorite. Serve it up, sit back, and enjoy a warm, comforting bowl of this classic dish!